Sometimes the methods described in a recipe can be confusing. Here are some common food preparation terms and its meaning.

1. Cutting Techniques

2. Preparation Terms

3. PREPARATION TERMS
Beat
• to make the mixture
smooth and light by
lifting it over and over

4. Blend
• to mix two or more
ingredients until you
cannot tell one
ingredients from the
other
PREPARATION TERMS

5. Chop/mince
• to cut ingredients into
very small pieces
PREPARATION TERMS

6. Cube/dice
• to cut into pieces of
uniform size and shape
PREPARATION TERMS

7. PREPARATION TERMS
Dredge
• to coat with dry
ingredients such as
flour, bread crumbs or
sugar

8. PREPARATION TERMS
Flake
• process of breaking off
small pieces from food

9. PREPARATION TERMS
Fold
• to combine one
ingredient with one
another by gently
turning the mixture
with a spoon

10. PREPARATION TERMS
Grate
• to rub food against a
grater in a circular
motion or back and
forth to cut it into fine
pieces

11. PREPARATION TERMS
Marinate
• to let food stand in
French dressing or an
oil-acid mixture to add
flavor

12. PREPARATION TERMS
Julienne
• to cut thin,
match-like strips

13. PREPARATION TERMS
Pare
• to cut off the outside
covering of food such
as skin of fruits or
vegetables

14. PREPARATION TERMS
Peel
• to remove the outer
covering of foods such
as orange or banana

15. PREPARATION TERMS
Mash
• to press food into a
pulp or into small
pieces with an up and
down or beating
action of a
fork

16. PREPARATION TERMS
Puree
• to rub food through a
sieve to make a smooth
semi-liquid mixture for
use in soups or sauces
or as food for babies

17. PREPARATION TERMS
Slice
• to cut across flat pieces

18. PREPARATION TERMS
Scrape
• to remove the skin by
rubbing it with the
sharp edge of the knife
or spoon.

19. PREPARATION TERMS
Wedge
• to cut into the shape of
a wedge; this means
that each piece is thick
at one end and thin at
the other.

20. Garnishing

21. Identify the following
1. This is to cut small pieces of uniform size and shape to make cubes.
2. This is to mix two or more ingredients until you cannot identify one
ingredient from the other.
3. This is to cut ingredients into tiny pieces.
4. This is to cut across flat surfaces.
5. This is to make the mixture smooth and light by lifting it over and
over.
6. This is to coat food by dry ingredients such as flour and bread crumbs.
7. This is to separate fish/ chicken into small pieces by the use of hand.
8. This is to let food stand in a sauce or a mixture to add flavor.
9. This is to remove the covering of banana.
10. This is to rub food through a sieve to make a smooth semi-liquid
mixture for soup or as food for babies.

22. Identify the following
1. This is to cut small pieces of uniform shape and shape to make cubes.
DICE
2. This is to mix two or more ingredients until you cannot identify one
ingredient from the other. BLEND
3. This is to cut or chop ingredients into tiny pieces. MINCE
4. This is to cut across flat surfaces. SLICE
5. This is to make the mixture smooth and light by lifting it over and over.
BEAT
6. This is to coat food by dry ingredients such as flour and bread crumbs.
DREDGE
7. This is to separate fish/ chicken into small pieces by the use of hand.
FLAKE
8. This is to let food stand in a sauce or a mixture to add flavor.
MARINATE
9. This is to remove the covering of banana. PEEL
10. This is to rub food through a sieve to make a smooth semi-liquid
mixture for soup or as food for babies. PUREE

23. Assignment
Search a recipe at
www.recipe.com. List
down the preparation
terms used.

25. Cooking
Methods

26. 1. Bake and Roast
• This method is when you put the food into
the OVEN and cook it without any added
LIQUID or FAT.
• When you make cakes, etc. you BAKE.
Always PREHEAT the oven before putting
the food in. It usually takes 5 to 10 minutes.
• The only difference between baking and
roasting is simply what food your putting in
the oven to cook.
Dry Heat Method

27. 2. Broil
• Broiling, cooking by exposing food to direct radiant heat,
either on a grill over live coals or below a gas burner or
electric coil.
• Broiling is somewhat similar to grilling. The major
difference is the location of heat. With broiling, the heat
source is placed over the food rather than under it.
Broiling is done in an oven or gas flame.
• The food has to be placed in a preheated broiling pan or a
baking sheet. The pan is placed two to six inches under
the heat source. It is similar to infrared cooking.
Dry Heat Method

28. 3. Grill
• Grilling is a form of cooking that involves dry heat
applied to the surface of food, commonly from above or
below.[1] Grilling usually involves a significant amount of
direct, radiant heat, and tends to be used for cooking meat
quickly.
• Grilling is cooking the food over direct heat. It is the most
simple and primitive way of cooking. Barbecue is the best
example of a grill, where the food is cooked over red hot
charcoal or wood.
Dry Heat Method

29. 1. Boil
• Boil – this is when you use enough
water to COVER the food and enough
heat to make it bubble
VIGOROUSLY.
Moist Heat (Water) Cooking Methods

30. 2. Simmer
• This is the same as boiling, except you use
only enough heat to make it bubble
GENTLY and barely break the surface.
Moist Heat (Water) Cooking Methods

31. 3. Stew
Stew – This is the same as SIMMER, and is
the term used for cooking less tender cuts of
meat, and sometimes poultry and fruit. It
implies LONG cooking times.
Moist Heat (Water) Cooking Methods

32. 4. Steam
Steam – You only use a SMALL amount of
water and keep the pan covered tightly, as
you cook it OVER BOILING WATER. Do
not add food until the water is boiling. Good
for tender veggies. Takes longer than boiling.
Moist Heat (Water) Cooking Methods

33. 5. Poach
Poach – This uses the same amount of
WATER as simmering. The foods are
kept WHOLE and the temperature of
the water is just BELOW simmer.
Moist Heat (Water) Cooking Methods

34. 1. Fry
• This is to cook in a pan over heat especially with the use
of fat.
• Uses a variety of fats including lard (rendered from
PIGS).
• Because it is cooked at higher temperature than boiling
water would allow, it cooks more QUICKLY and
develops a crisp BROWN crust.
Cooking Methods with Fat

35. 2. Sauté
• This is the same as frying, except that the food are cut up
into SMALL pieces and stirred fairly often.
• Less FAT is used than with frying.
Cooking Methods with Fat

36. 3. Pan-Broil
This is the same as frying, except that you
use the natural FAT in the meats, or at the
most a thin spray or wipe of oil.
Cooking Methods with Fat

37. 4. Deep- Fat Frying
• This involves cooking food by immersing it completely in
hot oil. One must be reading with a tight-fitting LID in
case of fire!
• A deep fat fryer (preferably with a built-in BASKET) is
filled no more than HALF full.
• Then, small pieces of food are placed in the hot oil, ONE
at a time.
Cooking Methods with Fat

38. • The oil must be at the correct temperature. If it is too hot,
the food will BURN on the outside and be
UNDERCOOKED on the inside.
• If the oil temperature is too low, the food will become
SOGGY as it absorbs too much oil.
Cooking Methods with Fat

39. 5. Stir-Frying
• This cooking method is done in a WOK or a heavy, large
skillet.
• In this, small pieces of food, THINLY sliced, are placed
in a SMALL amount of hot oil and cooked over high
heat.
• The food is stirred as it fries. When the food is almost
done, a special sauce is added and the food cooks until
done.
Cooking Methods with Fat

40. What are the possible effect to the
food you’re preparing if you will
not use the appropriate procedure in
preparing ingredient and method of
cooking?